Corn and Salsa Chicken Packets

By Christine_cook

Ingredients

• 4 (12 x 18 inch) sheets heavy duty foil
• 4 skinless, boneless chicken breast halves
• 1 cup chunky salsa
• 1 can (15oz) whole kernel corn drained or 1 package (10oz) frozen whole kernel corn
• 1 cup shredded cheddar cheese

Preparation

Step 1

Preheat oven to 450F.

Center one chicken breast half on each sheet of foil. Spoon salsa over chicken. Top with corn. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make 4 packets.

Bake for 18 to 22 minutes on a cookie sheet. Sprinkle with cheese before serving.